Pomona College Journal of Economic Botany 



239 



fruits in France is that mentioned above by Viviand-Morel, — pared, with the 

 addition of a small amount of sugar. 



Keeping and Shipping Qualities 



Two strong points in favor of tlie Feijoa are its remarkable keeping and 

 shipping qualities. Many fruits which have been grown in California have been 

 kept in the house for three or four weeks, at the end of which time they were 

 in perfect condition for eating. 



As the fruits ordinarily fall when mature, and must be laid away for several 

 days before in condition for eating, they can be shipped to a considerable distance 

 and arrive in perfect condition, having ripened up in transit. 



According to Alfred Rivier of Marseilles, the fruit can be kept from the 

 time it is harvested, November or December, until spring, if stored in a cool, 

 moist place. It is essential tliat the place of storage be cool, as otherwise the 

 fruit will soon decay. 



Figure 97. The Andre (at left) and Besson (at right) varieties, grown by Abel 



Gorre,-at Menton, France. 



Fruits have been shipped from France to California, and arrived in perfect 

 condition after having been over a month in transit. 



Diseases and Insect Pests 

 The hard, dry wood and tough, leathery foliage of the Feijoa render it 

 almost immune from the attacks of insects or fungus growths. So far as has 

 been observed, the only insect that attacks it is the Black Scale (Saissetia oleae), 

 and instances of a thorough infestation of the plant by this species are extremely 

 rare, even though Feijoas be planted in close proximity to other trees which are 

 badly infested. 



Variation and Varieties 

 With the Feijoa, as witli practically all other cultivated fruits, the question 

 of varieties is one of the most important that comes up for consideration. The 



